Mulled Pears

Directions

1. 1
   Preheat the oven to 300F.
2. 2
   Start by making a cider syrup: mix the sugar with 2 cups plus 2 tablespoons of water in a pan and bring slowly to a boil to dissolve the sugar.
3. 3
   Remove from the heat, add the cider, cover, and keep warm.
4. 4
   Peel the pears, keeping the stems attached.
5. 5
   As you do so, place them in a bowl of lightly salted water to stop them from browning.
6. 6
   When all the pears are peeled, cut them in half and stud each half with a clove or two.
7. 7
   Pack them into warm, sterilized jars (see p. 152), adding a piece of cinnamon to each.
8. 8
   Pears are very bottom-heavy, of course, and I find the best way to pack them is head to toe.
9. 9
   Bring the cider syrup to a boil and pour over the pears.
10. 10
    Cover the jars with lids, but do not fasten the clips or put on the screw-bands.
11. 11
    Place the jars 2 inches apart, in the oven for 1 hour (see p. 158).
12. 12
    Remove the jars, seal with the screw-bands or clips immediately, and place on a wooden surface, newspaper, or folded cloth.
13. 13
    Leave undisturbed until completely cool, and check the seal the following day (see p. 158).
14. 14
    Use within 1 year.
15. 15
    Try replacing the cider with red wine, and add a star anise to each jar if you like.